Creamy Pasta Bake with Pumpkin Tomato Sauce for Fall Comfort

This Pasta Bake with Pumpkin Tomato Sauce combines creamy textures and a crunchy topping, perfect for fall.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 6 servings

Course: Dinner

Cuisine: Vegetarian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

1 lb dry pasta of choice Substitutions include mezzi rigatoni or shells.

For the Walnut-Sage Topping

2 Tbsp unsalted butter Adds richness to the crunchy topping.
1/2 cup finely chopped walnuts Offers a delightful crunch and nutty flavor.
1 Tbsp finely chopped fresh sage leaves Imparts a fragrant herbal note, enhancing the seasonal essence.

For the Sauce

2 Tbsp extra-virgin olive oil Perfect for sautéing vegetables and elevating flavors.
8 oz cremini mushrooms, sliced Contributes umami and a satisfying texture.
1 piece yellow onion, finely chopped Adds sweetness and depth to the sauce.
1/4 cup tomato paste Enhances the sauce’s richness and acidity.
4 cloves garlic, minced Infuses the sauce with aromatic goodness.
1/2 tsp crushed red pepper flakes Provides a subtle kick that harmonizes with the pumpkin.
3 to 4 handfuls fresh baby spinach Introduces nourishment and vibrant color.
1 tsp dried oregano Offers an earthy note that balances the richness.
1 tsp kosher salt Enhances the overall flavor of the dish.
1/2 tsp black pepper Adds warmth and seasoning.
1/4 tsp ground nutmeg A warm spice that beautifully complements pumpkin.
3 cups vegetable broth The foundation for creating a flavorful sauce.
1 15-oz can pumpkin purée The star ingredient that lends creaminess and nutrition.
1/2 cup grated Parmesan cheese Melts down, adding a salty, nutty flavor.
1 1/2 cups grated fontina cheese, divided Melts beautifully for a rich, creamy finish.

Equipment

Large Pot
Baking Dish
Large Sauté Pan

Method

Step-by-Step Instructions

Preheat your oven to 375ºF (190ºC).
In a large pot, bring salted water to a boil and cook 1 lb. of dry pasta until it’s just 2 minutes shy of al dente, about 6-7 minutes. Drain and set aside.
In a large sauté pan, melt 2 tablespoons of unsalted butter over medium heat. Add 1/2 cup of finely chopped walnuts and 1 tablespoon plus 2 teaspoons of chopped fresh sage leaves, cooking for 5 minutes, until toasted.
Using the same sauté pan, add 2 tablespoons of extra-virgin olive oil and heat. Stir in 8 oz. of sliced cremini mushrooms and 1 finely chopped yellow onion, cooking for about 8 minutes until softened.
Add 1/4 cup of tomato paste, 4 minced garlic cloves, and 1/2 teaspoon of crushed red pepper flakes to the pan. Stir continuously for about 3-4 minutes until the tomato paste caramelizes.
Gradually fold in 3 to 4 handfuls of fresh baby spinach, stirring until wilted. Season with 1 teaspoon of dried oregano, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of ground nutmeg.
Pour in 3 cups of vegetable broth, scraping up any browned bits. Stir in 1 (15-oz.) can of pumpkin purée, 1/2 cup of grated Parmesan cheese, and 1/2 cup of grated fontina cheese until smooth.
Combine the cooked pasta with the pumpkin tomato sauce in a large mixing bowl, ensuring each noodle is well-coated.
Transfer the mixture into a greased 13x9-inch baking dish and top with the remaining 1 cup of grated fontina cheese and the walnut-sage mixture.
Cover with foil and bake for 15 minutes. Uncover and bake for an additional 10 minutes until the cheese is melted and golden brown.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 58gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 5000IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

This dish can be assembled a day in advance. Store it in the refrigerator and bake just before serving for a hassle-free dinner.

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